Effect of Germination on the Digestion of Legume Proteins

文献类型： 外文期刊

第一作者： Wang, Xinrui

作者： Wang, Xinrui;Fan, Bei;Fei, Chengxin;Xiong, Yangyang;Li, Lin;Liu, Yanfang;Tong, Litao;Huang, Yatao;Wang, Fengzhong;Wang, Xinrui;Fan, Bei;Huang, Yatao;Wang, Xinrui;Li, Yang

作者机构：

关键词： germination; legume protein; anti-nutritional factor; structure; digestion

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 17 期

页码：

收录情况： SCI

摘要： As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requirement, and in the process of natural growth, some enzymes are activated to make dynamic changes in the protein itself; at the same time, other substances (especially anti-nutrient factors) can also be degraded by enzymes or their properties (water solubility, etc.), thereby reducing the binding with protein, and finally improving the protein digestibility of beans under the combined influence of these factors The whole process is low-carbon, environmentally friendly and safe. Therefore, this paper summarizes this process to provide a reference for the subsequent development of soybean functional food, especially the germination of soybean functional food.

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